Daniel Ramos is a highly regarded figure in both the Spanish wine community and the natural wine scene. His expertise and passion are intrinsically linked to the captivating region of Sierra de Gredos, where he and his wife, Pepi San Juan, established their winery as a labor of love. Over the years, Daniel has carefully acquired exceptional old plots, primarily planted with Garnacha, on the east to west mountain ranges that offer a delightful southern exposure in the historical wine region of Cebreros and a complex northern exporsure at El Tiemblo. The Arberche River runs through the heart of this beautiful landscape, with soils predominantly comprised of granitic sand or schist, both low in organic material. At elevations of 800-1000 meters, Daniel's wines are all about terroir, and he relishes this approach. Under his two main brands, Zerberos and Kπ, Daniel produces an array of distinct cuvées each year, showcasing the range of terroirs and expressions available from his plots. Additionally, he creates El Berrakin wines, which offer a fresh and exciting drinking experience. Daniel's unwavering commitment to organic and natural farming practices, including working in harmony with the lunar cycle for treatments and plowing, is a testament to his respect for the land. In the cellar, Daniel relies solely on a range of aging vessels, never resorts to fining or filtering, and the only addition to his wines is a minimal amount of sulfites at bottling, allowing the world to enjoy his wines as he does at home.
daniel ramos berrakin blanco
The Berrakin Blanco is a complex yet fun and enjoyable orange wine from a central Spanish white grape called Jaen Blanco (not to be confused with the red Jaen in Portugal). Coming from a couple of different vineyards on granitic sand and schist soils that are around 30-50 years old, these grapes are destemmed and go into stainless steel tanks for 35-45 days with the skins while they ferment naturally. Once pressed, the wine continues to relax in tank for about 4 months before it is bottled with very little sulfur, and no fining or filtration. The finished wine is exuberant and delicious, full of aromatics that lead to a complex and textural palate. The wine is full of delicious orchard fruits like peaches and apricots, nuanced with fresh mountain herbs and orange rind, and concludes with supple tannins that compliment a long finish that is surprisingly light on its feet, and backed with acidity to provoke the next sip.
daniel ramos zerberos AF
100% aragon fino
The Zerberos AF is a remarkably unique wine, as it comes from two very small plots of a rare grape called Aragon Fino. These old vineyards are in the Cebreros DO as well as near El Tiemblo, and are south and north facing, but all from schist soils. This very light skinned grape comes into the cellar for a natural fermentation (all destemmed) that lasts for about 18 days, in open plastic vats, and then is pressed off the skins at 22 days. It is then moved to both 225-liter and 600-liter used French oak for 11 months of aging, and then bottled with a touch of sulfites, unfined and unfiltered. The result is lovely, aromatic, fresh, and so very nuanced and complex. Aromatics are packed with floral tones, like lilacs and young roses, blue fruits, and a deep mineral edge that plays with a savory component as well. In the mouth, it is light and quite refined, with a silky and fresh texture full of blueberries, red cherries, mid-season raspberries, violets, and sandalwood.
daneil ramos el berrakin tinto
garnacha, jaen, cariñena
The El Berrakin is a delicious and fresher example of what Gredos Garnacha is all about. A blend of mostly (93%) Garnacha, but also blended with a bit of a local white grape called Jaen, these bush vines are hand-harvested from each vineyard and then destemmed, crushed, and fermented separately. The grapes stay with the skins during the natural ferment for 25-45 days, then are pressed, and until February the wine remains on the lees before it is racked and all blended together. In March it sees only a touch of sulfites, and then is bottled unfiltered. This wine truly evolves and becomes alive after spending time with air and begins to show not only the dusty and sun-drenched black fruits, but also lifts with some dark raspberry, black cherry, mineral, and light spice. The palate is dark and earthy while expressing a myriad of fruits that are fresh, baked, and candied, all coupled with scrubby mountain herbs, dry rocks and dirt, and a long tasty finish.
daniel ramos zerberos A+P
The Zerberos A+P is a tiny production wine that is a mix of 6 small plots, predominately planted to Garnacha, that range from 70 to 120 years old, and are a mix of two stunning soil types: granitic sand and schist. The fruit is hand harvested and ferments spontaneously in an open plastic vat until it is pressed and moved to a single 300-liter French oak barrel for an 8-month rest. No sulfites, no fining, and no filtration let this natural expression of the terroir truly something unique. Once opened and in the glass, the color is lovely and a light translucent brick color. The aromatics are wild with Mexican cinnamon stick, cherry cordial, vanilla beans, mixed berry compote and darkly toasted pastry, and all lead to a complex and very deep palate of cherry cobbler, sandalwood, rum-soaked raisins, ripe purple plums, and fresh mountain air. Such an exciting balance of fruit, acid, tannin, and terroir; amazing from first popping the cork, and very fun to contemplate and enjoy over a couple of hours.
daniel ramos wanted sotillo
Coming from the Cebreros DO in the middle of Sierra de Gredos, the Wanted Sotillo is a wine to recognize the past, and the incredible Garnacha grape of the region. This small, 45-year-old vineyard is south facing, and on the classic granitic sand that makes this area so unique. After a hand-harvest, the bunches are destemmed and sorted on a table to select only the best grapes. The juice stays with the skins for 43 days until it is pressed, although the fermentation only takes around three weeks, all done in an open top fiberglass vat. The wine is moved into a few 500-liter used French oak barrels to age for 7 months before being bottled without fining or filtration, and just a drop of sulfites is used for preservation. This unique Garnacha is loaded in the nose with aromatics of desert flowers, spicy herbs, and blackberry compote. In the mouth, the wine is bold and pronounced, but the texture is elegant and has plenty of freshness from the ample acidity, brambly fruits, and savory spices.
daniel ramos zerberos clos pepi
The Zerberos ‘Clos Pepi’ is one of Daniel’s most unique and special bottlings, coming from the tiny clos (vineyard) that he named after his wife Pepi. Mostly Garnacha, with bits of Chelva and Listan Prieto as well, these 55-year-old bush vines are situated towards the east on sandy schist soils, located in the dynamic Alberche River Valley. After the hand harvest, the grapes are destemmed and go to a sorting table to take only the best fruit. The natural fermentation takes place in an open-air plastic vat, and takes about 30 days to complete, then at 44 days (while in malo) the grapes are pressed. The wine is moved to a single 600-liter, and a single 225-liter French oak barrel where the wine ages for 11 months before it is bottled, unfined and unfiltered, and only sees a tiny dose of sulfites (the one and only time). The result is wildly expressive in the nose, full of spicy herbs like thyme and rosemary, cooked blackberries and currants, and pine and sandalwood. In the mouth, the texture is deep, dark, and complex, riddled with spicy dark fruits, sunbaked earth, pink and black peppercorns, and a kiss of wood that wraps it all with expressive tannins and adds to the long, intriguing finish.